Roasted Tomato Sandwiches with Vegan Lemon Garlic Aioli


  • 2large tomatoes cut in 8 slices
  • olive oil
  • salt & pepper
  • dried oregano
  • 1/4cup vegan mayo
  • 1/2lemon juiced
  • 1-2cloves garlic diced
  • vegan butter
  • 4slices sourdough bread or Gluten Free bread of choice
  • 1large avocado
  • fresh basil
  • arugula


  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper. Place sliced tomatoes on the baking sheet. Drizzle with olive oil and sprinkle salt, pepper & oregano on each slice. Place in the oven and cook for 15-20 minutes – or until tomatoes are tender.
  2. While the tomatoes are cooking prepare the lemon garlic aioli. Combine the vegan mayo, lemon juice, garlic and a sprinkle of salt & pepper in a bowl. Stir to combine and adjust seasoning as needed. Set aside in the fridge until ready to use.
  3. Spread butter on one side of each bread slice. Heat a pan over medium heat. Place bread (butter-side down) in the pan and cook until browned. Remove bread from the pan.
  4. To assemble, spread lemon garlic aioli on each slice of bread. Top with tomatoes, avocado, arugula and basil. Slice and serve.